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Topic: Victory Malt In Belgian Style Beers (Read 2233 times)

Would it be all that weird to put Victory Malt into a Belgian Golden or Tripel recipe? I know the biscuit/toasted like character might clash with Belgian yeast but has anyone even tried something along these lines? The only reason i ask, is that i have a recipe already milled waiting for brewing and happen to come across 2lbs of pale candi syrup and thinking off just combining the two. Recipe uses a belgian pilsner malt and 7% Crystal 10L and 6% Victory using WLP500 yeast

I just brewed a hefeweizen with 10% Victory and I really like the way it worked with the clove and banana from the 3638. I think it will probably work better with some Belgian yeasts more than others. Probably would be real nice with Chimay yeast and maybe the Wyeast Abbey II. I say give it a shot but keep it to 5-10% of the grain bill at most to try it out.

Edit: just reread your original post. Six percent victory plus WLP500 sounds like a winner to me. Let us know how it turns out.